5 Reasons Why Wagyu Beef Is Better
Wagyu beef has been bred for centuries in Japan to produce extremely tender and flavorful meat. It is also known for its high levels of omega-3 and omega-6 fatty acids. Along with higher concentrations of B12 for energy levels. Here are 5 reasons Wagyu beef is better than other kinds of beef.
The Fatty Tissue Makes Meat Juicier
In addition to being more nutritious, Wagyu ground beef also has a higher juiciness rating than other types of beef due to its high level of intramuscular fat. Other types of beef, like Angus, have fat pockets and are less intramuscular. Intramuscular fat is located between muscle fibers and is responsible for giving meat its texture, moisture, and flavor.
The Good Fat Helps Protect Against Cancer
A study published in the Journal of Agricultural and Food Chemistry found that eating beef with a high percentage of intramuscular fats (IMF) was associated with a lower risk of developing cancer. In another study out of Japan, Wagyu beef was found to reduce factors of heart disease and cholesterol due to its high oleic acid (omega-3 and omega-6) content. IMF is the type of fat found in Wagyu beef.
Wagyu Beef Has Lower Total Fat Content Than Angus Beef
Wagyu typically has about 30% fewer calories and fat for equal serving sizes. Wagyu also contains more monounsaturated fats, making it a healthier choice for heart health. Per 4 oz serving Angus beef contains 293 calories and 18.7 g of total fat while Wagyu contains 218 calories and 14 g of fat.
The Good Fat Improves Digestion
In addition to being delicious, Wagyu beef has been shown to improve digestion by increasing the absorption of nutrients.
Good Fat Promotes Weight Loss
A study published in the Journal of Nutrition found that people who ate fatty foods lost more weight than those who didn’t eat any fats at all. This was true even when the participants were eating the same number of calories.
Here is a breakdown of Wagyu beef’s nutritional information measured at 4 oz per serving: